Place a loaf pan in the freezer, line with parchment paper for easy clean up.
In a large bowl combine the sweetened condensed milk, cream cheese, vanilla extract, and salt. Use a hand mixer to beat until fully combined and rid of lumps.
In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
Fold the whipped cream into the condensed milk mixture until no longer streaky.
Pour the mixture into the cold pan and place in the freezer for 15 minutes.
After 15 minutes, remove the pan from the freezer and stir in the strawberries and graham cracker crumble. Make sure they are evenly distributed throughout the ice cream.
Return the ice cream to the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.